Cover dried corn husks with hot water; let stand 1 to 2 hours or until softened. Drain well, and pat with paper towels to remove excess water. (If husks are too narrow, overlap 2 husks to make a wide one. If husks are too wide, tear off one side.) Use an 8- x 8-inch aluminum foil square for each tamale if dried corn husks are not available.

Place 1 tablespoon of dough in the center of each husk; spread to within 1/2 inch of edge. Place 1 tablespoon meat mixture on dough, spreading evenly. Fold sides of husk to center, enclosing filling completely. Fold pointed end under; tie with string or narrow strips of softened corn husk.

Step 6

Place a coffee cup in the center of a rack in a large pot. Add just enough water to fill pot below rack level in order to keep tamales above water.

Step 7

Stand tamales on folded ends around the cup. Bring water to a boil. Cover, and steam 1 1/2 hours or until dough pulls away from husk, adding water as needed.